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  	     Gobble up this Sweet Potato Cobbler at your next dinner party. Photo courtesy of the North Carolina SweetPotato Commission.
   October 2009 |  | Recipe: Sweet Potato Cobbler  Instead of serving the more traditional apple or peach cobbler, shake things up by offering dinner guests a sweet potato cobbler topped with chopped pecans. It's a guaranteed hit with or without vanilla ice cream. Makes 10-12 servings.    Sweet Potato Cobbler   Ingredients 
   4 large sweet potatos, peeled and sliced 1/2" thick (about 8 cups)Pinch of salt 2 cups sugar4 tablespoons flour1 teaspoon  cinnamon1/2 teaspoon ground nutmeg1/2 cup (1 Stick) unsalted butter2 (9-inch) round unbaked pie pastry2 tablespoons milk1 tablespoon sugar1/4 cup chopped pecans, optionalVanilla ice cream, optional  Preparation 
  Place sweet potato slices in a  large saucepan filled with enough lightly salted water to cover them. Bring to a boil, then reduce heat to medium and simmer about 7-8 minutes, or until slices are just tender but still firm.Drain all but 2 cups cooking liquid from pan and remove sweet potato slices. Set slices aside.To liquid in pan, add sugar, flour, cinnamon and nutmeg. Stir to combine.Add butter and place  pan over medium heat. Stir until sugar and flour dissolve, and butter melts.Return sweet potato slices to  pan and let syrup bubble up. Remove from heat.Preheat oven to 400°.Cover the bottom of an 8"x10" glass baking dish with one unbaked pie pastry. Layer sweet potato slices in the bottom of the dish. Pour syrup over the slices. Cut the second pie pastry into 3/4-inch strips and layer on liberally like latticework.Brush pastry top with milk and then sprinkle with sugar. Scatter pecans over top, if desired.Bake 20-25 minutes, or until pastry lightly browns and juices bubble up.Serve warm with vanilla ice cream.   Go To The Main Sweet Potato Dessert Recipe Page    Recipe and photo courtesy of the North Carolina SweetPotato Commission. Other material 
            
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